Creamy Confetti Corn with Bacon

courtesy

Amy made this for our Thanksgiving dinner this year and while I'm not a huge fan of corn, I was smitten with this. It was probably one of my favorite dishes on the table, so much so that I made it again for Christmas dinner.  It could be eaten any time of the year though... it is seriously delicious.

Creamy Confetti Corn with Bacon

Mel's Kitchen Cafe

 8 slices bacon, chopped
 2 12-ounce packages frozen corn kernels, white or yellow
 1/2 cup chopped onion, white, yellow or red
 1/2 cup finely chopped red bell pepper
 1 (8-ounce) package cream cheese, light or regular, cubed
 1-2 tablespoons milk
 1 teaspoon sugar
 1/2 teaspoon salt
 1 teaspoon pepper
 4 green onions, green parts finely chopped (white parts discarded)

In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel-lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt, and pepper. Add more salt to taste if needed. Stir in the green onions.

Serve warm topped with the reserved bacon.

One Skillet Creamy Sun Dried Tomato Chicken and Orzo

My family LOVED this! They said we should put it on a weekly rotation! YUM!

 One Skillet Creamy Sun Dried Tomato Chicken and Orzo

from Half Baked Harvest

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts or small thighs
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4-1/2 teaspoon crushed red pepper flakes
• kosher salt and black pepper
• 2 tablespoons butter
• 1 medium shallot, chopped
• 2 cloves garlic, minced or grated
• 1 cup dry orzo pasta
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1/3 cup grated parmesan cheese
• 2 cups fresh baby spinach
• 1/2 cup oil packed sun-dried tomatoes, oil drained
• juice of 1 lemon
• fresh rosemary, for serving (optional)

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4. Serve the chicken topped with lemon juice and rosemary, if desired.